With just a few minutes, some simple pantry ingredients, and a handful of fresh veggies you can whip up these flavor-packed 20-Minute Black Bean Bowls with Confetti Slaw. They are easy, quick, and super delicious!
For the Black Bean Filling
1medium yellow onionfinely chopped
2 15-ozcans black beansdrained and rinsed
¼teaspoonmild chili powder
2cupsbaby spinachabout 2 big handfuls
For the Confetti Slaw
¼cuplime juicefrom about 2-3 limes
1small or ½ large purple cabbagevery thinly sliced
1red bell pepperchopped
1yellow bell pepperchopped
1large or 2 small avocadossliced
Hot sauce to tasteoptional
In a large skillet, heat the olive oil over medium heat. Add the onions, sprinkle with ¼ teaspoon salt, and cook until the onions soften, about 5-8 minutes.
Add the beans, cumin, garlic powder, chili powder, an additional ¼ teaspoon salt, and spinach. Saute for 3-5 minutes more, or until the beans are warmed through and the spinach wilts.
Meanwhile make the slaw by combining the lime juice, cabbage, bell peppers, tomatoes, cilantro, and salt in a large bowl. Toss to combine.
Serve the warm beans topped with the slaw and avocado, adding hot sauce to taste.
Serve the black bean filling inside of corn tortillas for a taco twist, or add some cheese and grill together for a quesadilla.Deconstruct the bowl by serving the beans, tomatoes, bell pepper, and avocado separately on a plate. Pull out some beans prior to adding the spinach if your child prefers not to eat cooked spinach.Add a pound of ground turkey or grass-fed beef while sautéing the onions then proceed with the recipe if you want to add extra protein.Offer grated cheese or sour cream on the side.Serve over cooked quinoa or brown rice.